Irish Chicken and Dumplings
Ingredients
- 2 (10.75 oz.) cans condensed cream of chicken soup
- 3 C. water
- 1 C. chopped celery
- 2 onions, quartered
- 1 tsp. salt
- 1/2 tsp. poultry seasoning
- 1/2 tsp. ground black pepper
- 4 skinless, boneless chicken breast halves
- 5 carrots, sliced
- 1 (10 oz.) package frozen green peas
- 4 potatoes, quartered
- 3 C. baking mix
- 1 1/3 C. milk
Directions
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls into boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Makes 4 -6 servings
